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All Journal International Journal of Healthcare and Information Technology International Journal of Technology, Food and Agriculture
Restuti, Arisanty Nursetia
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Agriculture, Biological Sciences & Forestry Computer Science & IT Public Health

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Hospimeal: Website Based Nutrition Care Process Digitalization Restuti, Arisanty Nursetia; Jannah, Miftahul; Iqbal, Muhammad
International Journal of Healthcare and Information Technology Vol. 1 No. 2 (2024): January
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/ijhitech.v1i2.4590

Abstract

The nutrition Care Process (NCP) is a systematic approach or standard to provide comprehensive nutritional care for patients or clients. NCP consists of 4 interrelated steps, namely nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring and nutrition evaluation. Implementation of NCP in many health services facilities face some barriers because of using manual NCP, such as human error, time-consuming, and incomplete documentation. Digitalization of NCP has proven to be beneficial in terms of efficiency of time and provision of electronic data to improve patient services. This study aimed to develop Hospimeal as a website-based Nutrition Care Process (NCP). The development of the web-based NCP application carried out in this study used the waterfall method. The stages of the waterfall method are need analysis, study of literature and data retrieval, system requirements, system planning, system implementation and testing, digitalization of NCP management in website. Digitalization of Standardized Nutrition Care Process (NCP) management can be developed in the form of a website called Hospimeal. This website provides nutritional care to patients/clients starting from nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring, and nutrition evaluation. The Hospimeal website can be operated by the relevant nutritionist/dietitian. At the beginning of the display there is a Login menu which can be used by nutrition-ists/dietitians to enter the website
The Proximate Analysis and Nutrition Assessment of Catfish Flour Produced by Different Drying Time and Temperature Restuti, Arisanty Nursetia; Jannah, M; Fitriyah, D; Yulianti, A; Rahmawati, D; Ahmad, A; Gemaputri, A A; Kinanti, L A B
International Journal of Technology, Food and Agriculture Vol. 2 No. 3 (2025): October (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v2i3.5644

Abstract

Catfish (Clarias sp.) is a type of freshwater fish that people often consume because of its high nutritional value, deliciousness, and affordability. However, catfish products are often damaged due to high water content. Production of catfish flour is an alternative to make catfish products more durable and easier to diversify. The objective of this study is to determine the proximate and nutritional content of catfish flour produced using different drying times (duration) and temperatures. This study used an experimental laboratory method with two treatment factors, namely drying temperature consisting of 2 levels (60°C and 150°C) and drying time (duration) consisting of 2 levels (36 hours and 3 hours). The result showed the proximate and nutrition content of catfish flour with a drying temperature of 60°C and duration of 36 hours was fat 17.3402%, protein 83.9166%, water 9.8682%, ash 4.7125%, Fe 0.0157%, Ca 0.0602%, Zn 0.0029%. While the proximate and nutrition content of catfish flour with a drying temperature of 150°C and duration of 3 hours was fat 22.0204%, protein 85.9741%, water 6.1044%, ash 4.2682%, Fe 0.0022%, Ca 0.1073%, Zn 0.0032%. This finding reveals that drying temperature and time affected catfish flour's proximate and nutrition content.
Co-Authors A Yulianti Ahmad, A D Rahmawati, D Fitriyah, D Gemaputri, A A Jannah, M Kinanti, L A B Miftahul Jannah Sugeng, Santoso